Baked Sweetbreads

Sweetbreads can be soaked, parboiled, and membrane-removed up to 24 hours ahead. Pat dry, wrap tightly in plastic wrap, and refrigerate. Bring to room temperature for 20 minutes before breading and baking.

Store baked sweetbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-12 minutes until warmed through and the exterior crisps up again. Do not microwave, as this will make them rubbery.